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Recipe Of The Month: Coffee

Mini Coffee, Walnut and Banana Cakes (Makes 24)

For the cakes:
120ml espresso
60g unsalted butter
30g light brown sugar
30g caster sugar
1 egg
70g plain flour
1 tsp baking powder
A few pinches of salt
60g walnuts, lightly toasted and finely chopped
1 small ripe banana, mashed

For the icing:
100g unsalted butter, room temperature
100g icing sugar
70g cream cheese
12 chocolate-covered coffee beans or extra walnuts to decorate

1- Pour the espresso into a small saucepan and heat until it has reduced to around 20ml. Leave to cool.

2- Heat the oven to 180°C/350°F/Gas 4. Put the butter and both sugars in a bowl and whisk, adding the egg, flour, baking powder, salt, 1½ tsp of the reduced coffee, walnuts and banana. Pour the mixture into the mini muffin trays and cook for 13 minutes. Leave to cool on a wire rack.

3- For the icing, first mix the butter and icing sugar, then add the cream cheese, a pinch of salt and the remaining reduced coffee (2 tsp) and mix again. If the mixture is too runny, place it in a fridge for 10–20 minutes to firm up. Transfer the mixture to a piping bag fitted with a star nozzle.

4- Pipe the icing onto the muffins and decorate with the coffee beans or walnuts. You can keep the un-iced cakes for 3–4 days. The icing can also be kept separately in the fridge for up to 2 days. Once iced, consume the cakes immediately or keep them in a fridge.

Note: You will need two 12-hole mini muffin trays.

Coffee Mousse (Serves 4)

For the coffee jelly:
2 sheets gelatine
80ml espresso
30g demerara sugar

For the coffee mousse:
1 sheet gelatine
150ml double cream
25g sugar
20ml espresso
50g half-fat crème fraîche

To decorate:
8 tbsp ready-made cherry compote
4 cinnamon biscuits (speculoos), crushed
4 scoops vanilla ice cream

1- To make the coffee jelly, soak the gelatine sheets in cold water for 5 minutes while brewing the coffee. Add the sugar to the coffee while hot and stir to dissolve. Lightly squeeze the gelatine sheets and add to the hot coffee, stirring well to make sure they have dissolved. Add 90ml of water and pour the liquid into a plastic container. Allow to set in a fridge for 3 hours.

2- For the coffee mousse, soak the gelatine sheet in cold water for 5 minutes. Pour the double cream into a large bowl and add the sugar. Whip until stiff. Squeeze the gelatine and add it to the hot espresso, mixing thoroughly to make sure it has dissolved. Add the coffee mix and crème fraîche to the cream to make a mousse and divide between four glasses. Refrigerate for two hours.

3- To serve, take the coffee jelly out of the fridge and divide the mixture between the glasses, placing it on top of the mousse. Put 2 tbsp of cherry compote on top, then add the biscuits. Serve with a scoop of ice cream.

Homemade Irish Cream with Coffee Ice Cubes (Serves 10)

For the Irish cream:
60ml espresso
25g dark chocolate, roughly chopped
¼ tsp cocoa powder
125ml single cream
200ml condensed milk
½ tsp almond essence
1 tsp vanilla paste
150ml Irish whiskey

For the coffee ice cubes:
6 heaped dessertspoons ground coffee
30g demerara sugar
Optional: extra black coffee and milk froth

1- For the Irish cream, heat the espresso in a small saucepan until it has reduced by half. Leave to cool.

2- Place the chocolate in a heat-proof bowl and melt in the microwave for 30 seconds. Add the cocoa powder and stir. Leave to cool slightly.

3- Pour the single cream, condensed milk, almond essence, vanilla paste and whiskey into a bowl and add the melted chocolate and espresso. Stir and pour into a bottle. Store in the fridge.

4- Make the coffee for the ice cubes with 700ml of just-boiled water. Leave to infuse for 5 minutes, then pour into a jug, add the sugar and stir. Once it has cooled, pour into ice cube trays and freeze for 4–5 hours.

5- Put a few coffee ice cubes into each glass and pour over 50ml Irish cream for an after-dinner treat. Alternatively, for a party drink, you can add extra black coffee and milk froth.

Tiramisu (Serves 8)

250ml double cream
70g caster sugar
250g mascarpone
3 egg yolks
70ml raspberry or orange liqueur such as Chambord or Cointreau
1 tsp vanilla paste
180ml espresso
150–175g sponge finger biscuits, broken into
3cm pieces
1 tbsp cocoa powder
125g raspberries
1 tbsp chocolate shavings

1- Whip the double cream in a bowl until it forms firm peaks. In a separate bowl, combine the sugar and mascarpone. Add the egg yolks, one by one, and mix well. Combine with the double cream and set aside.

2- In a shallow bowl, mix your choice of liqueur with the vanilla paste and espresso.

3- Assemble the tiramisu in one large bowl. Spread a little of the cream mix on the bottom, then dip both sides of the biscuits into the coffee mixture and place on top. Using a small sieve, dust over some of the cocoa powder. Repeat to make a few more layers.

4- Leave the tiramisu to set in a fridge for at least 3 hours. Serve in dessert bowls/glasses with a handful of raspberries and the chocolate shavings.

Shop our coffee selection below

Need something savoury before your coffee desserts? Try our Recipe Of The Month: Burrata

Plus, check out our Coffee Guide

Recipes written by Seiko Hatfield

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